There’s something I absolutely love about finger foods that feel like a full meal—especially when they’re loaded with flavor and crunch.
These Mini Chicken Tostadas are always the first thing to disappear at any party.
They’re crispy, cheesy, and layered with comforting flavors like refried beans and juicy rotisserie chicken.
Every bite is satisfying, and they’re so easy to make in batches!
Why I Love This Recipe
Perfect for feeding a crowd or quick weeknight dinners.
Use up leftover chicken or rotisserie for easy prep.
Layers of creamy, cheesy, crispy, and savory goodness.
Customizable with endless toppings.
Kids and adults both devour them.
What You’ll Need (Ingredient Highlights)
Corn tortillas – I use street taco-sized for perfect mini rounds.
Refried beans – A creamy base layer full of flavor.
Rotisserie chicken – Tender, pre-cooked, and flavorful.
Shredded cheese – Cheddar or Monterey Jack melt beautifully.
Sour cream – For a cool contrast to the warm toppings.
Cilantro, red onion, tomatoes – Bright, fresh garnishes.
Hot sauce – Optional but adds a perfect kick!
Pro Tips Before You Start
Bake the tortillas once to crisp them slightly before adding toppings.
Don’t overload with beans—just a thin layer works best.
Flip tortillas after the first bake to help both sides crisp evenly.
Use parchment or foil for easier cleanup.
Serve immediately for best texture, or reheat in the oven for a few minutes.
How to Make Mini Chicken Tostadas
Step 1. Prep the Tortillas
Preheat oven to 450°F and line a baking sheet with foil.
Lightly brush both sides of the corn tortillas with oil and place them closely together on the sheet.
Bake for 9–10 minutes until lightly firm but not too crisp.
Step 2. Cool Slightly
Remove from the oven and let tortillas cool for about 5 minutes—just enough to handle them easily.
Step 3. Add the Fillings
Flip each tortilla over.
Spread with refried beans, then top with shredded chicken and cheese.
Step 4. Bake Again
Return the tray to the oven and bake for another 5–6 minutes until the cheese is melted and everything is heated through.
Step 5. Garnish and Serve
Top each tostada with a dollop of sour cream, a sprinkle of diced red onion, two small tomato pieces, and a bit of cilantro.
Serve immediately with your favorite hot sauce on the side.
What to Serve It With
Mexican rice or cilantro lime rice
Chips and guacamole or queso dip
A cold margarita or agua fresca
Grilled corn or a simple salad
Refried beans or elote on the side
Variations / Substitutions
Swap chicken for ground beef, chorizo, or black beans.
Use flour tortillas for a softer bite (but less crispy).
Add jalapeño slices or pickled onions for zing.
Make them vegetarian by skipping the meat and doubling the beans.
Add shredded lettuce or avocado slices for freshness.
Storage & Leftovers
Best served fresh, but leftovers can be stored in the fridge.
Store undecorated tostadas in an airtight container for 2–3 days.
Reheat in the oven at 375°F until warmed through.
Keep toppings like sour cream or tomatoes separate until ready to serve.
Avoid the microwave—it softens the crisp shells.
FAQs
Can I make these ahead of time?
You can prep the components in advance and assemble just before baking.
How do I keep them crispy?
Avoid adding too much bean mixture and serve immediately after the second bake.
What size tortillas should I use?
Use street taco-size tortillas (about 4 inches) for perfect handheld bites.
Can I freeze them?
I don’t recommend freezing fully assembled tostadas, but you can freeze the cooked chicken and beans separately.
Do I need to flip the tortillas?
Yes, flipping after the first bake helps both sides crisp up evenly.
What’s the best cheese to use?
A mix of cheddar and Monterey Jack melts perfectly and adds sharpness.
Can I use canned chicken?
Yes, but shred and season it for better texture and flavor.
Final Thoughts
These Mini Chicken Tostadas are everything I want in a fun, easy recipe.
Crispy, cheesy, hearty, and totally customizable—they’re my go-to for last-minute get-togethers or a fast dinner with big flavor.
If you need something crowd-pleasing and effortless, this is it.
Mini Chicken Tostadas
Ingredients
- 12 street taco-size corn tortillas about 4 inches
- 3 tablespoons vegetable or canola oil or as needed
- 1 16 oz can traditional refried beans (just under 1 can used)
- 2 cups shredded rotisserie chicken breast
- 2 cups shredded sharp cheddar or Monterey Jack cheese
For Garnish
- ⅓ cup sour cream or as needed
- ¼ cup finely diced red onion
- ¼ cup chopped or torn cilantro leaves
- 6 cherry or grape tomatoes chopped
- Hot sauce like Cholula
Instructions
- Preheat oven to 450°F. Line a large baking sheet with foil.
- Brush both sides of tortillas with oil and place on the baking sheet.
- Bake for 9–10 minutes until firm.
- Let tortillas rest for 5 minutes to cool slightly.
- Flip tortillas. Spread each with refried beans, then top with chicken and cheese.
- Return to oven for 5–6 minutes until cheese is melted and toppings are warm.
- Top with sour cream, diced onion, tomatoes, and cilantro. Serve with hot sauce.
- See full steps with tips & photos → https://wimpysdiner.net/mini-chicken-tostadas/
Notes
- Use Monterey Jack for a creamier melt, or cheddar for a sharper kick.
- You can prep all components ahead and assemble just before baking.
- Easily double the batch for a party platter!
